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Source: The Working Family's Cookbook

Grilled Shrimp and Cilantro Pesto
While the cilantro pesto tastes great with the shrimp, more traditional basil pesto is delicious, too.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 5 to 6 minutes
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1 pound medium-size shrimp, unshelled
1 1/2 tablespoons lime juice
Light olive or vegetable oil
salt, to taste
freshly ground pepper, to taste
12 ounces spaghetti
1 cup Cilantro Pesto, (see our recipe)
3/4 cup tomato, chopped and seeded




Heat the broiler or light the charcoal grill.

Shell the shrimp, leaving the tails attached, and devein them. Rinse the shrimp well and pat them dry. Whisk together the lime juice and 3 tablespoons of oil. Add the shrimp and let them marinate while the grill is heating or for at least 1/2 hour.

Bring a large pot of water to the boil for the pasta. Add salt and the pasta and cook for 11 to 13 minutes until the pasta is tender. Drain in a colander.

Meanwhile, skewer the shrimp, sprinkle them lightly with salt and pepper and broil or grill them for 2 to 3 minutes on each side until they are opaque at their centers. Pull the shrimp off the skewers and put them in a serving bowl with the pesto and tomato. Add the pasta and toss to coat with the sauce.

Note: If you broil the shrimp, lay them in a shallow pan rather than skewering them on metal skewers.





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Lots of lemon juice makes this chicken moist and delicious.
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